Summer Food Safety

posted Jul 7, 2017, 6:07 AM by sunamita.dasilva@ilcreations.com

You’ve heard this one before: everyone at Jane Doe’s barbecue
party ended up getting food poisoning. That is certainly not the best way to
impress your guests! And while we all laugh about it a few days later, food
poising can be more serious than just a few too many trips to the bathroom –
especially for children and the elderly. So, with that in mind, here are some safe
summer cooking tips:

For outdoor events

Keep foods cold by using a cooler. A full cooler will
maintain its cold temperature longer than a partially filled one. Foods that
need to be kept cold include raw meat, poultry, and seafood; deli and luncheon
meats or sandwiches; summer salads (tuna, chicken, egg, pasta, or seafood); cut
up fruit and vegetables; and perishable dairy products.

Perishable food should not sit out for more than two
hours. Serve cold food in small portions, and keep the rest in the
cooler.

For grilling

Use separate cutting boards and utensils for raw meat and
ready-to-eat items like vegetables or bread and use a food thermometer to make
sure meat and poultry are cooked thoroughly to their safe minimum internal
temperatures. Keep hot food hot by
setting it to the side of the grill rack, not directly over the coals where
they could overcook.